Reception
Spicy Seared Ahi Tuna with Lotus Root and Wasabi Oil
Pork and Shrimp Dumplings with Soy Jus
Fingerling Potatoes with Crème Fraiche and Osetra Caviar
Beef Carpaccio with Truffles, Arugula, and Parmesan Cheese
Soy and Ginger Marinated Shrimp with Fried Rice Cake

Appetizers
Grilled Vegetable and Goat Cheese Terrine with
Red Pepper Coulis and Basil Oil
Seared Diver Sea Scallops over Braised Greens,
Parsnip Puree, and Black Truffle Jus
Maryland Crab cakes with Avocado Mousse,
Roasted Corn, and Cilantro Oil

Entrées
Seared Black American Sea Bass over Heirloom Potatoes,
Artichokes, and Wild Mushrooms, with Barolo Sauce
Roasted Mushroom Stuffed Quail with Gratin Potato
and Jus Natural
Herb Crusted Rack of Lamb with Soft Potato Cake,
Apricot, and Cumin Jus

Dessert
Hudson Valley Apple Tart Tatin with Ginger Ice Cream
and Meyer Rum Caramel
Chocolate and Raspberry Mousse “Dome” with
Vanilla Ice Cream and Kalhua Sauce
Orange and Grand Marnier Crème Brulee with Fresh Berries and Candied Zest

All menus may be customized